This old fashioned recipe is a good way to eat them. As it bakes, the top becomes a sponge cake and the bottom forms a rich, creamy pudding.
Lemon Pudding (from 1980 edition of The Fannie Farmer Cookbook)
4 tablespoons butter
1 3/4 cups sugar
6 eggs
2 cups milk
3 tabespoons flour
2/3 cup fresh lemon juice
Beat the butter and sugar. Separate the eggs and add the egg yolks. Beat in the flour and then add the milk and lemon juice. In a separate bowl, beat the eggs until they form stiff peaks. Fold the egg whites into the lemon mixture. Pour into a 3 quart baking dish. Put that dish into a bigger dish and fill it halfway up with water (the fancy term for this is a bain marie). Bake 350 degrees for 1 hour. Serve chilled.
What Did You Bake Today?
3 comments:
Great recipe, just got back from visiting my mother in Phoenix. She has a huge lemon tree in her backyard. Wish I had this recipe for her... next year, this is a saver!
We have a lemon tree too! My dad loves lemon desserts. I will have to make this for him. I will let you know how it goes.
Sounds wonderful and since I live in Florida lemons are readily available! It's going on my must try list :-)
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